Grilled Chicken Quinoa Bowl in 30 Minutes

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss the chicken breasts in the mixture until fully coated and let marinate while prepping vegetables.
2. Dice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion. Place them in a bowl and set aside.
3. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the dry quinoa and toast for 2 minutes until aromatic.
4. Add water or vegetable broth and salt to the quinoa. Bring to a boil, then cover with a tight-fitting lid and simmer on low for 15 minutes.
5. While quinoa is simmering, grill the marinated chicken breasts over medium-high heat until charred and cooked through (internal temperature of 165°F). Let the meat rest before slicing.
6. Prepare the vinaigrette by whisking together 3 tbsp olive oil, apple cider vinegar, lemon juice, and honey.
7. Assemble the bowls by dividing fresh baby spinach among three bowls. Layer with cooked quinoa, sliced grilled chicken, the cucumber-tomato-onion mix, Kalamata olives, and crumbled feta.
8. Drizzle the zesty lemon vinaigrette over each bowl before serving.